Department of Education

Salcedo National High School

Poblacion Norte, Salcedo, Ilocos Sur

EXPLORING THE HEALTH BENEFITS

AND THE ACCEPTABILITY OF CACAO
HUSK (CRIOLLO) TEA

Prepared by Group 1
Technical Vocational Livelihood– Home Economics
INTRODUCTION
Cacao tree is mainly grown in the
farm where farmers are in-charge in
taking care of them for the use of its
seeds, that is mostly used in production.
INTRODUCTION
When cacao beans are harvested and dried, they are
surrounded by a thick outer shell known as the cacao husk.
This fibrous material is often discarded or used as compost,
but it actually has many beneficial properties. Cacao husks
are rich in antioxidants, fiber, and minerals like magnesium
and iron.
INTRODUCTION
Cacao husk tea is a delightful and aromatic
beverage made from the outer shell of cacao beans.
The husks are typically discarded during the
chocolate-making process, but the researcers have
found a way to repurpose them into a delicious and
invigorating tea.
 STATEMENT OF THE PROBLEM
1.What is the profile of the respondents in terms of:
A. Sex;
B. Age; and
C. Beverage preference?
2.What is the level of acceptability of Cacao Husk (Criollo) Tea?
3. Is there a significant relationship between the profile of respondents
and the level of acceptability Cacao Husk (Criollo) Tea?
SCOPE AND DELIMITATION
The study aims to explore the health benefits and
acceptability of cacao husk (criollo) tea. This study will
involve thirty-six (36) teachers/ faculty members of
Salcedo National High School; composed of 24 females
and 12 males and will be conducted during the 2 nd

semester of SY 2023-2024.
PURPOSE OF THE STUDY
Knowing the health benefits of cacao husk tea can actually
be pretty beneficial. Cacao husks are packed with antioxidants,
which can help reduce inflammation in the body and protect against
chronic diseases. Plus, they also contain minerals like magnesium
and potassium that are essential for overall health. After knowing
the benefits, the researchers came up with the idea to make a tea out
of the husk of cacao bean which is always discarded in
the production process.
REVIEW OF RELATED LITERATURE
In the study of Rodas et. Al (2022), the objective of this research is to study the
nutritional properties of cocoa husk (Theobroma cacao L.) for its industrialization in
tea sachets and infusions through descriptive, documentary-bibliographic research.
At a global level, the use of waste has gained great strength among the scientific
community and especially at an industrial level, for which it is intended to
encourage the nutritional qualities of cocoa husks. This husk has been completely
dehydrated to approximately 6% humidity for its preparation in tea sachets and
infusions. The roasting method is responsible for the characteristic flavor of by-
products such as chocolate, and also allows removing the remaining
moisture in the grain and additionally eliminating
any microbiological contaminants.
CONCEPTUAL FRAMEWORK
INPUT
1.What is the profile of the
respondents in terms of:
A. Sex;
B. Age; and
C.Beverage preference?
2. What is the level of acceptability
of Cacao Husk (Criollo) Tea?
3. Is there a significant relationship
between the profile of respondents
and the level of acceptability Cacao
Husk (Criollo) Tea?
PROCESS
1. Prepare the needed raw materials. OUTPUT
2. Take a ripen cacao pod then
extract the seeds. Cacao Husk tea
3. Ferment and dry the seeds
4. Roast the cacao beans then
separate the husks of the cacao
thru hand picking.
5. After picking the cacao husks and
crushing it put it in a tea bag and
put it in a tea cup.
6. Boil a water and pour it in the cup
then brew for 4 minutes
7. The cacao husk tea is now ready to
serve.
RESEARCH DESIGN/METHOD

EXPERIMENTAL and
DESCRIPTIVE METHOD
RESEARCH INSTRUMENT

• RUBRICS FOR BEVERAGES

TOOLS FOR DATA ANALYSIS

• Analysis of Variance (ANOVA)

• Mean (X)
• Taste-test
• Likert Scale
REFERENCES
THANK YOU, DEAR TEACHERS
AND PANELITS!